| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
No |
Repeated Violation.
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf
(I) EMPLOYEES are properly maintaining the temperatures of TIME/TEMPERATURE CONTROL FOR SAFETY FOODS during hot and cold holding through daily oversight of the EMPLOYEES’ routine monitoring of FOOD temperatures; Pf
Temperatures were non compliant in the cook line make table.
2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf.
There were multiple repeated risk factor violations. To reduce risks associated with food handling and heavier point penalties reduce the number of repeated risk factor violations. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
Repeated Violation.
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Raw beef and raw fish were stored over canned peaches and slaw in the cook line make table. Raw hanger steak was stored over curry in the walk in cooler. Keep raw animal foods under or away from ready to eat foods. Raw ground beef was being prepared on the prep table containing the slicer, and the ground beef patties were being stored on the slicer. The slicer was not washed, rinse, and sanitized between the handling of the beef and the time that tomatoes were being sliced. Wash, rinse, and sanitize surfaces between raw animal foods preparation and preparation of produce.
CDI- Items were rearranged. Tomatoes were prepped for fried green tomatoes with an internal cook temperature greater than 155F.
Note: There were raw animal food prep occurring on the prep table located in the upper landing area. Produce and ready to eat foods were stored on the lower shelf of the prep table creating a risk of cross contamination.
Repeated Violation.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P
Food handlers were not changing gloves after touching the handles of coolers or after changing tasks on the salad station. Food employee wiped gloved hands with a dry terry cloth rag. Change gloves after changing tasks or when they are soiled.
CDI- Corrected by education.
Note: There has been a continued improvement in glove hygiene. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
Repeated Violation.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Utensils with sticker residue and food debris were stored as clean. Wash, rinse, and sanitize dishes before storing them as clean.
CDI- Dishes were pulled, pre cleaned, and run through the dish machine. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Maintain cold held items at 41F or less.
Multiple items: Chicken 45F, Hanger Steak 47F, and Veggies 45F, were above 41F. The ambient air temperature of the cooler was 45F. PIC stated that the items had been in the temperature compliant walk in cooler overnight and moved to the line prior to service. The PIC clarified that items were all moved to the line at once and were at room temperature while pans were flipped.
CDI- The ambient air temperature of the cooler dropped down to 38F. EHS and PIC discussed flipping pans at night prior to moving everything to the walk in cooler OR moving items in smaller quantities. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
Repeated Violation.
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P
Quat Sanitizer under the cook line and at the server station was 500ppm. Maintain quat at 200-400ppm.
CDI- Sanitizer was diluted by PIC. When using a dispenser make sure to allow adequate water to flow through the metering pump. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
General Commented, no points taken.
6-202.15 Protect outer openings of establishment from insect or rodent entry.
The screen was pushed out in the back door. Keep screens intact. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
Repeated Violation.
General Commented, no points taken.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
A Rubbermaid tub of dry bread crumbs was stored directly on the ground in the upper landing area of the kitchen. Keep items off of the floor. A sheet pan with containers of spices was stored on top of a trash can. Do not store foods on top of trash cans. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
General Commented, no points taken.
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed a wet wiping cloth on the cutting board of the cook line make table. A wet wiping cloth was stored underneath a cutting board on the prep table located next to the dirty dish area. All wet wiping cloths shall be stored in a chemical sanitizer solution. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
General Commented, no points taken.
3-302.15 Wash fruits and vegetables prior to use.
Whole green tomatoes that were actively being sliced were stored in a cardboard produce box. Placing cleaned produce in a dirty produce box re-contaminates the produce.
Make sure produce is properly washed before use. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
Repeated Violation.
3-304.12 In-Use Utensils, Between-Use Storage (C)
Tongs were stored on the oven handles after the initial walk-through.
The spoon handle for the dried panko crumbs was buried in the food. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
General Commented, no points taken.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Utensils were wet stacked. Allow utensils to air dry before stacking. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
Repeated Violation.
General Commented, no points taken.
4-501.11 Maintain equipment in good repair.
Storage racks for utensils were rusted and the coating was wearing away in places. Maintain equipment in good repair and so that surfaces are smooth, durable, and easily cleanable. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
General Commented, no points taken.
4-602.13 Nonfood Contact Surfaces (C)
Gaskets, shelving, equipment handles, and other surfaces are enscrusted in food residue and debris. More frequent cleaning is needed to to prevent the level of residue and debris from forming. |